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Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)

Tunisian in origin, some version of the spiced and stewed pepper and tomato dish with eggs known as "shakshouka" can be found almost anywhere in the eastern Mediterranean where it is a popular staple in local bakeries and diners, served in pita breads or with pieces of leavened bread on the side to soak up the rich juices. This variation comes largely from Celia Brooks Brown's World Vegetarian Classics, which I've come lately to adore, with my characteristic addition of a little hot pepper twist to give it an extra kick. A glorious and warming breakfast on a cool spring morning for me, this "shakshouka" would make an equally colorful, surprising and popular dish to serve guests for lunch.

Heat a large saucepan over medium heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the bottom of the pan. Toss in the onions and stir-fry for 3 to 4 minutes until translucent. Add the peppers and fry for 5 minutes until slightly softened. Pour in the tomatoes along with the vinegar, brown sugar, mint, allspice and red chili flakes. Turn up the heat slightly and cook, stirring frequently, until reduced to a thick sauce — about 30 to 40 minutes. A wooden spoon dragged across the bottom should leave a clear path for a couple of moments. Stir in the salt, remove from heat and set aside.

Preheat an oven to 375°. Let the pepper mixture cool for a few minutes, then spoon into the bottom of a large casserole or baking dish. Make 8 small indentations into the mixture with the back of a spoon, and crack an egg into each indentation.

Bake in the oven for 10 to 15 minutes until the egg whites are completely fixed and the yolks are set to your liking.

Spoon out an egg with plenty of the pepper mixture for each plate, and sprinkle each serving with fresh ground black pepper and parsley.

Thanks for stopping by Maninas. I wrote a mini review of the book a while back. You can find it here. I'm really enjoying the book and find it has lots of good ideas from around the world. It's perfect for both novices and experienced cooks alike. If you follow the recipes exactly, you end up with a yummy dish, but the recipes are also very easy to adapt to your preferences. Beautiful photography too and very informative.

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.